Artificial Flavors Free Asian Pho-Style Beef Broth
There is something deeply satisfying about a bowl of pho-style broth made entirely from scratch, and this recipe delivers that rich, aromatic depth without a single synthetic shortcut. The flavor comes from real work: blanched beef bones, broiler-charred onion and ginger, and a long, patient simmer with Ceylon cinnamon, whole cloves, and ground turmeric. Coconut aminos stand in for conventional soy sauce, keeping the umami honest and the ingredient list clean. Because every element is built from whole spices and fresh aromatics, there is no need to second-guess what is hiding in a seasoning packet or store-bought broth concentrate. Zucchini ribbons replace traditional rice noodles, and the raw sirloin is cooked gently right in the bowl by a ladle of piping-hot broth ā a technique that feels almost theatrical and tastes absolutely brilliant. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness that no artificial flavoring could replicate. This is the kind of recipe that makes your kitchen smell incredible for hours and rewards every minute of effort.
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Learn more āIngredients
4 servings
For the broth
- 3 lb beef marrow bones or knuckle bones
- 1 lb beef oxtail or short rib pieces
- 1 large yellow onion, halved
- 1 piece fresh ginger (about 3 inches), halved lengthwise
- 1 stick ceylon cinnamon (about 3 inches)
- 4 whole cloves
- 1 tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 10 cups cold water
- 1 tsp salt, plus more to taste
For serving
- Ā¾ lb beef sirloin or eye of round, very thinly sliced
- 4 medium zucchini, spiralized or peeled into ribbons
- 4 scallions, thinly sliced
- Ā½ cup fresh cilantro leaves
- Ā½ cup fresh thai basil or regular basil leaves
- 1 lime, cut into wedges (optional)
Instructions
- 1
Place the beef bones and oxtail in the stockpot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes, until a grey foam rises to the surface. Drain, discard the blanching water, and rinse the bones and pot thoroughly under cold running water.
- 2
Set the oven broiler to high. Place the halved onion and ginger cut-side up on a baking sheet and broil 4ā5 inches from the element for 8ā10 minutes, until the cut surfaces are deeply charred and fragrant.
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